Ingredients:

  • 2 tbsp coconut oil
  • 1 tsp brown mustard seeds
  • 12 fresh curry leaves
  • 1 cinnamon stick (2 inch)
  • 3 green cardamom pods, cracked
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chilies, slit lengthwise
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tbsp tamarind paste
  • 1 tsp salt
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup water
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a heavy-bottomed pot over medium heat. Once shimmering, add the mustard seeds and wait until they begin to splutter and pop.
  2. Immediately stir in the curry leaves, cinnamon, and cardamom. Sauté for 30 seconds until the leaves are crisp and fragrant.
  3. Add the diced onions and sauté for 5-7 minutes until they turn a translucent gold.
  4. Stir in the ginger paste, garlic paste, and slit green chilies. Cook for another 2 minutes, stirring constantly to ensure the garlic doesn't brown.
  5. Add the turmeric, coriander, and red chili powder, stirring for 1 minute to toast the spices.
  6. Increase heat to medium-high and add the chicken pieces. Stir to coat the meat in the spice paste and sear until the chicken edges are opaque.
  7. Pour in the tamarind paste and salt, stirring well to incorporate.
  8. Stir in the coconut milk and water. Simmer on medium-low heat until the chicken is tender and the sauce has reduced to a thick, velvety consistency.
  9. Stir in the garam masala and garnish with fresh chopped cilantro before serving.